✨ Rajgira Halwa is a wholesome and satvik sweet treat, perfect for fasting days like Navratri. Made with nutty amaranth flour slow-roasted in ghee, enriched with milk and sweetened with jaggery, it turns into a smooth, melt-in-the-mouth halwa. Flavored with cardamom and garnished with golden cashews and plump raisins, this comforting dessert not only satisfies your sweet tooth but also provides energy and nourishment during upwas.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat ghee in a pan and add almond flakes and chopped pistachio. Sauté for a few seconds.
Add rajgira atta (amaranth flour) to the pan and sauté for about 5 minutes or until the aroma is released.
Add sugar and hot full cream milk to the mixture. Stir well to combine.
Add saffron infused milk mix well. Cover the pan and cook on low heat until the ghee releases and the halwa reaches the desired consistency.
Sprinkle cardamom powder and mix for 2 min. Turn off the flame and let it rest for sometime.
Serve in a bowl by garnishing with roasted dryfruits of your choice.
Roast rajgira flour on low flame in ghee until it turns aromatic; this removes raw taste and enhances flavor.
Keep stirring while adding hot milk to prevent the flour from clumping.
Fry cashews and raisins in ghee beforehand and add them at the end for extra taste and texture.
Can I use any other flour instead of rajgira atta?
Rajgira atta is traditionally used for this recipe, especially during fasting. Substituting it with other flours may alter the taste and texture.
Can I use jaggery instead of sugar?
Yes, jaggery can be used as a healthier alternative to sugar. Ensure it is melted and strained before adding to the halwa.
Is this recipe suitable for Navratri fasting?
Yes, this recipe is ideal for Navratri fasting as it uses rajgira atta, which is commonly consumed during upwas.
Can I skip the nuts?
Yes, you can skip the nuts if you prefer or are allergic. However, they add a nice crunch and flavor to the halwa.
How do I know when the halwa is ready?
The halwa is ready when the ghee starts to release from the sides and the mixture reaches a smooth consistency.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
...
